Root for Rutabagas

I had an interesting reaction at the market the other day; I saw a rutabaga and my mouth began to water. Weird, right? But with further pondering, I realized that it was not soooo weird. I have trained my brain and taste buds to realize that what is hiding inside of this rather intimidating root vegetable is a delightful treat, especially when prepared with generous portions of butter and salt.

To Americans and Canadians, rutabagas are called rutabagas but to those in the UK and Australia, they are called Swedes as a reference to Swedish turnip.  Rutabagas originated as a cross between the cabbage and the turnip.  High in vitamin C, rutabagas also have a high content of potassium and vitamin E. Antioxidants, good for your blood pressure and, in some places, rutabagas are used to encourage lactation – how can you not incorporate this amazing root into regular dinner table rotation?

Rutabagas can be cooked so many ways:  steamed, boiled and mashed, sautéed, baked or roasted- serve them as a side dish or in salads and most definitely in soups!

The Hungry Goddess satisfies her mouth-watering urges by cutting the rind away, chopping the rutabaga into cubes and boiling.  Approach boiling rutabagas like you would approach boiling potatoes.  Poke them with a fork to test for softness, then drain and mash away with liberal amounts of butter and salt to taste.  Now … enjoy!

What roots make your mouth water??

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5 Responses to “Root for Rutabagas”

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  1. Fran Gilbert says:

    A Thanksgiving without rutabagas is not Thanksgiving! Have you ever done this? Boil rutabagas as usual, and halfway through the cooking add an equal amount of cut up carrots. When done, mash together with butter and salt. Oh, so delicious. And I imagine for sure you have cut the rutabagas into strips, raw, and eaten with a dip of some kind. Wait for the raves to begin along with a few “What is this comments.

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